4 large baking potatoes
4 ounces cream cheese, softened to room temperature
1/4 cup unsalted butter
1/4 cup heavy cream
1/4 cup chopped, fresh chives
1 cup shredded extra-sharp cheddar cheese
1 can (6 ounces) lump crab meat, drained
2 teaspoons minced garlic
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon table salt
1/4 teaspoon paprika, plus extra sprinkled on top
1 pinch cayenne pepper

1) Preheat oven to 425 degrees and place potatoes directly on the oven rack.

2) Bake until a knife slides into the potato with almost no resistance (about 50 minute).

3) Transfer potatoes to a wire rack to cool, then halve potatoes lengthwise.

4) Carefully scoop out most of the potato pulp, leaving a thin (1/4 to 1/8 inch) shell of potato inside the skin.

5) Put the potato pulp in a medium bowl; set potato shells aside.

6) Add cream cheese, butter, cream, chives, cheddar cheese, crab meat, garlic, salt, pepper, 1/4 teaspoon paprika and cayenne to the bowl with the potato pulp.

7) Mash these ingredients together until semi-smooth.

8) Stuff shells with the potato mixture, sprinkle with additional paprika and transfer to a broiler pan.

9) Bake the potatoes at 425 degrees for 10 minutes, then switch on the broiler.

10) Broil the potatoes until they are lightly browned on top (about 4 minutes).

11) Remove from oven, let cool a couple minutes, and serve.